The Origin
Developed by organizations like the International Institute of Chocolate and Cacao Tasting (IICCT) to treat fine cacao with the same respect as fine wine.
The Architecture
It separates flavors inherent to the bean (genetics and terroir) from those created during processing (roasting and conching).
The Flavor Landscape
It highlights the complexity of the bean: Cocoa/Chocolatey (base), Fruity (berry/citrus), Floral, Nutty, and Spicy. It crucially includes a section for Defects (like mold or hammy notes) for quality control.